Hi, I'm Teresa Howes, and welcome to My Fresh Kitchen. Now I want to show you how to make a low fat meal with potatoes. Potatoes often get a bad wrap because they're high in the glycemic index, and they're a dense source of carbohydrates, and while that's true, they can definitely be a part of a healthy diet, particularly if you get red potatoes, they have five times the antioxidant capacity of russet potatoes. They're also high in vitamin C, iron, potassium and fiber. So when you cook them with low fat cooking techniques, there are no reason why they can't be a part of a healthy diet. What we're gonna do today is make some roasted red baby potatoes, and we're gonna use them as a side dish to our breakfast where we'll simply scramble some eggs. So to make our roasted red baby potatoes we're gonna take half a pound of baby potatoes. We're gonna cut them into quarters, and we're gonna add them to a plastic bag. To that plastic bag we're gonna add 1 tablespoon of garlic or onion powder, 1 tablespoon of flour, 1 tablespoon of fresh rosemary and a half of a red onion, and some salt and pepper to season. Then we're gonna shake the bag, so make sure that the potatoes are well covered with our seasoning and the flour. We're gonna roast them at 425 degrees for about 30 minutes. When your potatoes are done roasting, you'll want to pull them out of the oven, and because eggs are so quick to cook, we'll do it while they're cooling. So simply take two eggs, and two egg whites, mix them up in a dish, and scramble them up. When you put these two nutrients together, the potatoes and the eggs, you have a well balanced, low fat breakfast.